A quick and easy noodle dish, from Clare Thomson's (aka 5 o'clock apron) Art of the Larder book, where the flavours will literally explode in your mouth.
2-3 tsp sesame oil
1 tsp soya sauce
1 tsp ground Sichuan pepper
150g chicken, beef or pork fillet, thinly sliced
200g wheat noodles
1 onion, finely sliced
5 garlic cloves, finely chopped
2cm fresh ginger, grated
2 large carrots, peeled and thinly sliced
2 bok choy shredded
75g peanuts, roughly chopped
1 bunch spring onions, finely sliced
Vegetable oil for cooking
For stir-fry sauce
2 tbsp Chinese chilli bean paste
1 tbsp soy sauce
2 tbsp peanut butter
1 tbsp honey
1 tbsp sesame oil
½ tsp chilli flakes
2. Cook the noodles as per the packet instructions, then drain and cool under running water. Toss in a teaspoon or two of sesame oil.
3. In a clean bowl, mix the stir-fry sauce ingredients together and set aside.
4. Have all your stir-fry vegetables prepared and ready beside you when you begin.
5. Over a high heat, with a little vegetable oil in a wok or large frying pan, sear the marinated meat until it’s browned on the outside and just cooked through. Remove and set aside on a plate.
6. Return the wok to the heat, add a little more vegetable oil and fry the onion until soft and translucent. Add the garlic and ginger and cook until fragrant for about 30 seconds more. Add the carrots and bok choy and fry until slightly wilted. Remove and set aside with the cooked meat.
7. Wipe out the wok and return to the heat. Add 1 tablespoon of vegetable oil together with the stir-fry sauce. Allow this to simmer until thick and bubbly, for about 30 seconds. Add the noodles and toss until evenly coated and warmed through.
8. Add the cooked meat and vegetables and evenly toss over a high heat. Next add half the crushed peanuts, tossing the ingredients together in the wok once again. Check the seasoning and remove from the heat.
9. Serve immediately, topping each bowl with the remaining peanuts and the sliced spring onion.